Ice cream with olive oil, Bronte pistachio and balsamic vinegar
Recipe:
Preparation:
Mix milk, sugar and salt and boil it. Add olive oil and egg yolk and stir in the bain-marie until you have a thick mixture.
Put in the fridge for 12 hours.
Form scoops and cover with crushed pistachios. Add some balsamico vinegar peals.
Armin Mairhofer, Executive Chef at the ADLER BALANCE Spa & Health Resort
- ½ l milk
- 175 g olive oil from the Sanoner winery
- egg yolk from 5 eggs
- 225 g sugar
- some salt
- crushed Bronte pistachios
- balsamic vinegar pearls
Preparation:
Mix milk, sugar and salt and boil it. Add olive oil and egg yolk and stir in the bain-marie until you have a thick mixture.
Put in the fridge for 12 hours.
Form scoops and cover with crushed pistachios. Add some balsamico vinegar peals.
Armin Mairhofer, Executive Chef at the ADLER BALANCE Spa & Health Resort
